Dishes will rotate frequently, but Merchant Zuñiga, says, “We’re probably going to have to keep the mussel toast always around, it’s literally so good - I don’t know what I’d do without it.” There are plantain chips with merken aioli, potatoes with hazelnut romesco and trout roe, a watercress Caesar, artichokes with chamomile, and jamon de Bayonne, beef tartare with piparras and citrus, and, what is likely to the crowd favorite: a creamy toast with mussels, gochujang, and oregano. The opening menu has less than 10 small plates, all hovering more or less around $15. the team will start serving food and drinks, alongside the desserts. In addition to ice cream in containers, during Caleta hours, there’s a vanilla waffle with maple, an olive oil bombe with raspberry, and a hojicha baked Alaska, which use the Bad Habit ice creams but are redesigned for a more elevated restaurant experience.Ĭaleta small plates are presented in ceramics by Noble Plateware. For the first time, Bad Habit is able to offer a vegan option, with sorbets like pear or kiwi-lemon, that will also switch up frequently. customers can stop by for ice cream tubs (there are three sizes: small, $5.50, medium, $8, and large $13), with daily-changing flavors like miso raspberry, dill-yuzu, roasted banana coffee caramel, olive oil, tres leches, blood orange creamsicle, and more (meanwhile, Bad Habit will also continue to wholesale, albeit a truncated flavor list). It’s more of an adult ice cream parlor with savory snacks meant to stand on their own.īetween 2 and 5 p.m. But they are also not a Bad Habit scoop shop: Ice cream containers can be ordered to stay, to bring back home, or taken across the street for a Tompkins Square Park picnic. In fact, all glasses on the list are $15 to keep it simple. By that, the team means that they want the tiny space - just 21 seats - to feel casual (it’s walk-in only). It is not, according to its Instagram bio, a wine bar - though, yes, technically they will serve wine. The hybrid Caleta/Bad Habit restaurant and bar is located at 131 Avenue A, near St. Now, Bad Habit is opening a headquarters on Saturday, January 7, in the East Village: an ice cream bar by day, with savory small plates and drinks by night, under the name Caleta. But soon, they were delivering containers of ice cream in flavors like olive oil and chocolate honeycomb all over the city to specialty markets. When partners Jesse Merchant Zuñiga and Javier Zuñiga launched Bad Habit ice cream during the pandemic, initially they were just thinking of it as a hobby.

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